3 bananas
1 dessertspoon gelatine
1 cup sugar
2 eggs
3 passionfruit
1/2 cup boiling water
Method: Slice bananas and passionfruit into glass dish. Beat egg yolks and sugar together, add gelatine dissolved in water, then beat egg whites to stiff froth. Put into egg mixture, then pour on to the fruit and stir gently. Leave to set. Top with whipped cream and walnuts. Note: pineapple (crushed) may be used. Drain one cup pineapple and use juice in place of water and reduce sugar to half.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.75.
1 dessertspoon gelatine
1 cup sugar
2 eggs
3 passionfruit
1/2 cup boiling water
Method: Slice bananas and passionfruit into glass dish. Beat egg yolks and sugar together, add gelatine dissolved in water, then beat egg whites to stiff froth. Put into egg mixture, then pour on to the fruit and stir gently. Leave to set. Top with whipped cream and walnuts. Note: pineapple (crushed) may be used. Drain one cup pineapple and use juice in place of water and reduce sugar to half.
Source: Memory Lane Cookbook (Rotary Club of Naracoorte, 1986), p.75.
